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Live from Sweets and Snacks Expo in Chicago
Candy trends take spotlight at industry event
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At the Sweets and Snacks Expo in Chicago, new confection and snack products on display reflect what flavors, ingredients and categories candy consumers are hungering for. Related news |
News in brief
Hershey brand launch in ‘fastest growing’ Chinese confectionery segment
Hershey has launched a new brand in China that will operate in what it has called the country’s fastest growing confectionery segment.
Cloetta acquires ‘very special’ natural candy technology with Goody Good Stuff buy
Scandinavian confectioner Cloetta has acquired UK firm Goody Good Stuff and its unique gelatin free technology to help it capitalise on what it calls a growing natural candy category.
LIVE FROM SWEETS AND SNACKS EXPO IN CHICAGO
Nestlé Cocoa Plan to expand to US products
Nestlé USA announced at the National Confectioners Association (NCA) show that the company is expanding its Nestlé Cocoa Plan responsible sourcing program to its American product offerings.
Unlikely drivers in the Swedish confectionery market
Chocolate still rules the roost in Sweden, but two improbable sub-segments are set to help the sugar confectionery category grow faster in the next five years, according to market analysts Canadean.
Is theobromine responsible for cocoa’s cholesterol benefits?
The potential of cocoa to beneficially impact ‘good’ cholesterol levels may be linked to the theobromine content and not the flavonoids, says a new study from Unilever Research & Development Vlaardingen.
Global Industry News
RSPO accused of losing consumer faith from FoodNavigator.com
International NGOs accused sustainable palm oil organisation RSPO of lacking credibility and losing consumer faith during a live online debate on Tuesday, including for widespread use of GreenPalm certificates in developed markets.
First genomes sequenced in foodborne pathogen database project from FoodQualityNews.com
The genomes of the first 10 infectious microorganisms studied have been sequenced by a project involving government agencies, a US university and Agilent Technologies.
What characterizes a whole grain product? from BakeryAndSnacks.com
Cereal science association AACC International has put forward recommendations on how whole grain products should be characterized.
What’s hot in hydrocolloids? from FoodNavigator.com
Rousselot is up for sale – but competition laws may preclude other gelatine specialists from buying it…And which ingredients are seeing the biggest price fluctuations? FoodNavigator brings you the latest in the world of hydrocolloids.
Spotlight
  Barry Callebaut-funded studyDark chocolate enhances mood but not cognition, say researchersCocoa flavanols in dark chocolate may keep you calmer and content but no link has been established... |
 UTZ Certified cocoa volumes double after industry commitmentsSale volumes of UTZ certified cocoa have grown exponentially in the past year driven by commitments by... |
 Cocoa processing migrating to origin, says ADMCocoa processing is increasingly moving to origin countries, particularly those in regions where chocolate consumption is rising... |
 Cargill starts construction of $100m Indonesian cocoa processing plantIngredients supplier Cargill has broken ground on its first cocoa processing facility in Asia located in Gresik,... |
 Fair Trade USA: Draft policy changes no hoaxFair Trade USA claims that draft changes to its labeling policy allowing brands with 20% certified ingredients... |
 Emerging markets more open to chocolate innovation, says R&D chiefConsumers in emerging markets are more receptive to new chocolate products than counterparts in established markets because... |
 Petra Foods to defend Nestlé claims of Kit Kat copyingPetra Foods says it will defend itself from accusations that its Delfi Take-It bar infringes Nestlé’s trademark... |
 ExclusiveCocoa flavanol content varies depending on origin, says CallebautBarry Callebaut’s innovation department has revealed that the level of cocoa flavanols, which are associated with a string of... |